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6Ingredients
30Minutes
340Calories
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Ingredients
US|METRIC
10 SERVINGS
- 1 lb. whole milk ricotta cheese (drained overnight)
- 10 cones (sugar)
- 3/4 cup semisweet chocolate chips (for dipping cones; optional)
- 2/3 cup powdered sugar
- 1/2 tsp. vanilla extract
- 2/3 cup mini chocolate chips
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Directions
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories340Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol25mg8% |
Sodium170mg7% |
Potassium190mg5% |
Protein7g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate42g14% |
Dietary Fiber2g8% |
Sugars31g |
Vitamin A4% |
Vitamin C |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(14)
Tarlee 5 years ago
They turned out great! We loved them!
I ended up coating the inside of the cones with the melted chocolate as well because I took some to my Mother and didn't want for the cones to get soggy, if she didn't eat them right away.
Thank you for sharing your recipe.
Brooke 5 years ago
Great idea & so much easier than making cannoli shells. I do make my filling a little differently. I don’t drain the Ricotta overnight, I strain it in a strainer, let it sit an hour in the refrigerator & pour off any liquid that separates & forms on top. I then mix in 8oz of either strained marscapone or cream cheese to 2 lbs of Ricotta, mix in powdered sugar to taste & add finely diced candied maraschino cherries. I then sprinkle finely chopped pistachios on top of the filling. I felt the chocolate chips were too much when the cones was already coated with chocolate.
Naeem 5 years ago
I followed the suggestion of coating the inside of the cone with chocolate to keep the cones crunchy. These were very good.
Lissa Ditzig 5 years ago
The cones turned out fine. i know the ricotta didn't get drained all the way as my cones started getting some soggy spots. I melted white chocolate chips and drizzled into the tip of cone & the lip of the cone. The filling was great; we have decided it would be better with some fresh berries instead of chocolate chips though. This turned out better than I thought & I learned a few lessons for next time. For the most part, this recipe is fairly easy to make. The hardest thing is getting the ricotta to drain.
Don 6 years ago
This recipe was so easy to follow that my 11-year-old daughter made this without any help. Totally delicious and a hit with the family.
Mary 6 years ago
Really great made them for early Father’s Day and birthday combined easy and delicious
ponyboy 6 years ago
Made it a half dozen times and absolutely love it. I added a half a cup of heavy whipping cream to give it more fluff. Delicious and easy
Gwen 7 years ago
Delicious, and super easy using easy-to-get ingredients. Make for a nice, fancy-seeming treat for guests!
Shanna Hacker 7 years ago
Very yummy, great desert & way to use leftover ice cream cones. I didn't let the water drain out of the ricotta, and it tasted just fine, I just made sure not to spoon the filling in until it was time to serve them. Thanks for the recipe!